摘要
Fermented green olives process, occurring in extreme environment characterized by low nutrients and high polyphenols and sodium chloride contents, is dominated by lactic acid bacteria (LAB) and yeasts. The probiotic LAB strains, mostly isolated from various fermented Mediterranean olive varieties and different countries, were Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus paracasei, Lactobacillus rhamnosus, and Lactobacillus coryniformis. Deep studies on probiotic and safety properties of yeasts need to be developed. Probiotic LAB isolated from fermented olives demonstrated, basing in vitro and in vivo tests, various health beneficial effects, mainly the antibacterial, antifungal, and antiadhesive effects against pathogens, the protective effect against virus infections, anticancer, and metals detoxification activities. Autochthonous or nonautochthonous LAB strains improved the fermentation process, the storage conditions, and the functional property of olives and other food products. The optimization of probiotics selection and application conditions may enhance their health-beneficial effects and technological properties.
摘要译文
发酵的绿橄榄过程，在以低营养物质和高多酚和氯化钠含量为特征的极端环境中发生，是由乳酸菌（实验室）和酵母的占主导地位。益生菌实验室菌株，大多分离出各种发酵的地中海橄榄品种和不同国家，是乳酸杆菌，乳酸杆菌，乳杆菌，乳杆菌，乳酸乳杆菌和乳酸杆菌菌株。需要开发关于酵母的益生菌和安全性质的深入研究。从发酵橄榄中分离的益生菌实验室证明，体外和体内试验，各种健康有益效果，主要是抗菌，抗真菌和抗菌剂对抗病原体，对病毒感染，抗癌和金属解毒活动的保护作用。自加密或非避免的实验室菌株改善了橄榄和其他食品的发酵过程，储存条件和功能性。益生菌选择和应用条件的优化可以提高其健康的有益效果和技术特性。
Probiotics from fermented olives. Olives and Olive Oil in Health and Disease Prevention[M].US: ELSEVIER, 2021: 215-229